Bruschetta Chicken with Mozzarella Crust, Bacon Mashed Potatoes and Asparagus

Bruschetta or as some say, “broo-sketta,” is a classic Italian appetizer that’s as fun to say as it is to eat. The combination of chopped juicy tomatoes, lemon juice and fresh basil piled on crusty bread is hard to beat. But we’ve given it a delicious upgrade-swapping the bread (which can get soggy) for golden, panko-and-mozzarella-coated chicken breasts.

This dish is served alongside creamy mashed potatoes studded with crispy bacon bits and roasted asparagus tossed with bright lemon zest. Each bite transports you to the Italian countryside, with all the comfort of a home-cooked meal.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Bring a pot of salted water to a boil. Dice the potatoes into 1-inch cubes. Boil until tender, about 15-20 minutes. Drain and return to the pot.
2. While potatoes cook, place bacon in a cold skillet. Cook over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate. Once cool, crumble or chop into bits.
3. Trim the woody ends from the asparagus. Zest the lemon, then cut it in half. In a small bowl, combine the tomato (diced), half the lemon juice and a pinch of salt and pepper. Set aside as the bruschetta topping.
4. In a shallow dish, mix the panko breadcrumbs, half the mozzarella and Italian seasoning. Season the chicken cutlets with salt and pepper. Press each cutlet into the panko mixture, coating both sides.
5. Place the breaded chicken on a baking sheet lined with parchment paper. Top each cutlet with the remaining mozzarella. Bake until golden and cooked through, about 15-18 minutes.
6. Meanwhile, toss the asparagus with olive oil, salt and pepper. Roast on a separate baking sheet for 10-12 minutes, until tender. Sprinkle with lemon zest.
7. Mash the boiled potatoes with a splash of milk or butter (if desired). Fold in the bacon bits. Season with salt and pepper.
8. Serve the chicken topped with the tomato bruschetta mixture alongside the bacon mashed potatoes and lemon-roasted asparagus.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for even cooking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The chicken may lose some crispiness.

Can I substitute the bacon?

Yes, you can use turkey bacon or omit it entirely for a lighter version. You can also add a bit of smoked paprika to the mashed potatoes for a smoky flavor.